Ingredients

Preparation

Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.

Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.

Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about minutes.

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Reviews

As written, this is a 3-fork recipe. Good but not great. Light curry flavor pairs well with the apple, onion, and kale.
Here's how I make it so that I consider it a 4-fork recipe:
- Add more curry. A lot more. I think this is pretty bland as written. I use at least a full teaspoon. I have been known to use up to a tablespoon, depending on what extra stuff I'm throwing in.
- Add garlic to saute with the onions. (I believe garlic makes every savory dish tastier and will add it to any savory recipe, whether it specifies garlic or not.)
- Use low sodium vegetable or chicken broth instead of water for a richer flavor. You might also mix in a splash or two of apple cider vinegar.
- Add meat if you're not a vegetarian. Red meat wouldn't work so well, but I've made it with chicken and kielbasa, and it's turned out delicious both times. I believe regular pork would also taste good in this. Cube and saute before everything else. Remove and set aside while other ingredients cook. Add back in when you add the curry powder and apples.
- Add extras: dried cranberries, raisins, pine nuts, sliced almonds, etc., all mesh well with the flavors involved. Experiment based on your own tastes.

I haven't made the dish yet, but I thought the nutritional values might be off and calculated them myself. I get 311 calories per serving, with 15.5gms of fat. My apple and onion might be smaller, but not that much.

Really easy and quick and very tasty.
Made this with a bag of kale and turnip greens I got from my farm share this week, which was about .5 lbs, but after reading previous reviews, I kept the rest of the ingredients the same except the water, which I cut in half and added some bouillion to as well. Waited until the end to add the apples and also threw in some craisins and toasted pine nuts. Made sure to season well with salt and pepper and a dash of lemon juice. Will definitely make again.

I often wondered how kale would taste
but never tried it as I've always been
told it is tough, and bitter, but
yesterday when I found a 1 lb. bag in
the vegetable display for a little over
a dollar I decided to go for it, as it
offers much in nutritional value. I
followed JinJo's advice. Thought I had
curry in the cupboard, but since I was
out I used instead 2 generous
tablespoons of Dijon mustard andthrew a
handful of golden raisins with the
apples which I cooked for the last 4
minutes. It was delicious! Now I want
to try it again with the curry. Made
for a great lunch and will be an
excellent Fall/Winter sidedish.

This is so good I've made it twice this week already. I used a small organic red delicious the first time and a large Johnny Gold the second time. Both times I used apple juice instead of water as other reviewers suggested. I didn't mind the apples getting a little mushy. My toddler even loved this pureed. I loved it so much, I ate the pureed leftovers. The trick is to caramelize the onions. I chopped the kale, stems and all, finely.

The ingredients here are include an excellent blend of tastes. My problem is that there is not really enough of anything, except the kale but I ten to like strong flavors. So, I changed and added the following with very good results:
2 Granny Smith/other apples
3 tablespoons olive oil
2 small/medium onions, chopped
finely
2 large cloves garlic, minced
1 tablespoon curry powder
1 lb. kale, as above
1 cup salted canned/other
chicken/vegetable
broth
2-3 tablespoons apple cider
vinegar
Freshly ground black
pepper to taste
More Kosher salt to taste
This worked wonderfully. I received rave reviews! And I totally enjoyed the dish!
Being a child of the Deep South, I'm used to greens being cooked for at least two hours, which drains all the vitamins and minerals from them. I continue to learn.
Able to whip up a mean risotto, I was still unable to cook greens properly. Thank you!

I'm not a huge kale fan but this was great, to my surprise. I followed other reviewers' suggestions and didn't add the apple until the last minute, just letting it all sit together for a minute or so on the heat until the apples were heated through and got some of the curry and other flavors mixed in. Great texture and flavor balance. Will DEFINITELY make this again!

I love this recipe. I actually added the apples for just a second or two before I took it out of the pan. I cut them into thin slices. I really enjoyed the sweet crunch it gave the dish. I also added a little hot sauce along with chili flakes which gave it a nice zing. Over all it was really good, ill make again and again!

I attempted to eat a salad made with kale without knowing what I was getting myself into. In an effort to not waste the head of kale, I discovered this recipe and I love it. I make it for as many people as I can! This is a perfect dish for getting your servings of dark leafy greens while making them taste good at the same time.

This was so great. Delicious hot or cold. I added the apple at the same time as the kale. I might even add it a little later next time. Also added a bit more curry than suggested. The sweet curried apple complemented the kale perfectly!

Tasty. Like others, I waited to add the apples until I threw in the kale to keep them crisp. Also added a few extra shakes of curry powder. I served the kale on top of quinoa cooked in chicken broth. Delicious and well-rounded meal!

I like the idea of this recipe a lot. I didn't have curry powder on hand, so I used brown sugar instead to sweeten it a bit. I was serving pork tenderloin, and a little sweetness works very well, especially with apple and onion, two things I would almost always serve with pork tenderloin.

This recipe wasn't the best. I thought the flavors would meld more together. Perhaps, as one reviewer stated, if I would have used same day fresh kale it would have had less of a contrast in taste. I did like the apples and onions with the curry, but my kale felt bitter and too much of a contrast in texture, compared to the soft apples. I don't think I would ever make this again. Maybe the apples, onions but instead of kale, perhaps spinach?

i don't even need to review this because it has all been said, but i also doubled the curry and used to fuji apple (all i had on hand). definitely add them when you add the kale. i also left a handful of apple chunks and tossed them in with the finished product to give it a little bit of crispiness. i think this would be good with added cinnamon as well!

I've never eaten kale in my life - totally freaked me out before, and I had absolutely no idea how to cook the stuff. I followed the recipe, almost... used red fuji apples instead, and threw in about 3 teaspoons of curry powder (cause I love it)... Loved how it tasted, but like someone else said, my apples were mushy - so next time, I'd use green, and not put them in until the end (or not saute them with the onions).
I'm not a cook by any stretch of the imagination, so I loved that this was not an intimidating recipe to follow!

This recipe as written is about a two fork recipe. I made changes which brought it up to a 3 or 4: Per other reviewers I used apple juice and chicken broth. I also used freshly ground sea salt (not much) two grinds of the salt mill for each serving at the table. I also added two packets of Splenda to it, and more curry than called for. It was delicious that way, and my husband ate it until it was all gone, something he rarely does with any dish. He really watches his weight.
Remember with cooking with kale, the older it is the stronger it will taste and the tougher it will be. Use kale and other strong flavored vegetables the day you bring them home from the store. My kale was the freshest I could get, straight from the farmer's garden. I still prefer kale raw in a salad. Yum!